Reviewer:

I always order curry with coconut milk at Thai restaurants. This is the first time I've ever made my own and it turned out fantastic. I added diced potatoes and frozen peas. You could use firm tofu instead of chicken for vegetarians.

Reviewer:

This was fantastic. Very similar to what a restaurant serves here in Boulder. The only changes I made was that I added thinly sliced carrots and sliced celery (both about 1/3 cup) with the onion. However, I was out of onions and used a scallions instead. I served this over an aromatic white rice that my brother gave me from Carolina. It was perfect! Wonderful recipe. Thank you for sharing!

Reviewer:

Very good base recipe for what I wanted. I actually mangled it quite a bit by adding sliced mushrooms, carrots, and some cauliflower. I left out the tomato sauce because I was afraid it would be tomatoey. I used Madras curry hoping that it would be quite spicy, but it wasn't. Maybe adding more? The coconut milk was probably the culprit, although it added excellent flavor. Highly recommend this as a springboard to culinary creativity.